Researchers at the University of Hohenheim are working on a project called "VegVit" to address the low levels of vitamin B12 in plant-based meat and cheese alternatives. By leveraging fermentation with special microorganisms, particularly the bacterium Propionibacterium freudenreichii, they aim to produce B vitamins, including vitamin B12, in plant-based products naturally and in a highly bioavailable form. The goal is to develop fermented, plant-based raw sausage and cheese analogues that not only taste good but also provide a significant source of vitamin B12.

The project focuses on developing recipes and manufacturing processes that ensure reliable vitamin B formation under realistic processing conditions. This includes factors such as selecting suitable bacterial strains, composing the plant base, and adjusting process parameters like temperature and fermentation duration. The research aims to support small and medium-sized enterprises, as well as larger companies producing vegan or vegetarian meat and cheese alternatives, by improving the nutritional profile of these products and benefiting suppliers of plant-based proteins and fats, and manufacturers of starter cultures.